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Vegan Butternut Squash Mac and Cheese

5 from 6 votes
A big bowl of creamy vegan butternut squash mac and cheese.
This creamy vegan butternut squash mac and cheese is the ultra-comfort food that tastes luxurious but is ready in about 30 minutes! Not only is this recipe dairy-free and vegan, but it's also gluten-free.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 4 - 5

Ingredients
 

  • 1 cup raw cashews
  • 2 cups butternut squash, peeled and cubed
  • olive oil for roasting
  • 1 pound shaped pasta such as elbows, shells, ziti, fusilli, etc.
  • ¾ cup plant-based milk of choice plus more to thin if needed
  • ½ cup reserved pasta water
  • 3 tablespoons nutritional yeast
  • 2 tablespoons yellow or white miso paste
  • 1 tablespoon lemon juice or substitute
  • 1 teaspoon dijon mustard
  • 1 teaspoon kosher salt if using another kind, start with ½ teaspoon
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • teaspoon nutmeg
  • freshly cracked black pepper, to taste
  • parsley (optional, for garnish)

Instructions

Soak the cashews

  • Add the raw cashews to a bowl and pour over boiling water until just covered. Let soak for 20-25 minutes, drain, and add to a blender. Set aside until the squash is done roasting.

Cook the butternut squash

  • Preheat your oven to 400°F. Toss the butternut squash cubes with a little olive oil, kosher salt, and black pepper. Spread them out into a single layer on a lined baking sheet and roast until fork-tender, about 25 minutes.

Cook the pasta

  • Cook the pasta in a pot of salted water according to the package directions. Reserve ½ cup of the pasta water before draining.

Make the butternut squash cheese sauce

  • To the blender with the soaked cashews, add the roasted butternut squash, plant milk, reserved pasta water, nutritional yeast, miso paste, lemon juice, dijon mustard, kosher salt, garlic powder, onion powder, smoked paprika, nutmeg, and black pepper. Blend until smooth and creamy. Taste, and add more salt, pepper, or lemon juice as needed.

Assemble

  • When ready to serve, pour the butternut sauce over the pasta and mix to combine. If not eating right away, store the sauce and pasta separately until just before serving.

Notes

No butternut squash? - use another type of winter squash such as acorn, pumpkin, kabocha, or honeynut.
No lemon juice? - sub apple cider vinegar.
No nutmeg? - leave it out.
Add-ons - toasted breadcrumbs on top for a nice textural contrast, add crumbled bacon (if not vegan), add dried herbs, etc.